6 Apple Crumbles: So Good You’ll Want Seconds!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor while reducing saturated fat.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index but can be more expensive.

oats

🥗Healthier: quinoa flakes

💰Cheaper: rolled oats

Quinoa flakes provide a gluten-free option but may be pricier.

flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free and adds a nutty flavor.

Add the juice of 1 large lemon to a bowl to prevent the cut apples from browning.

Cut the pink lady apples into small pieces, coating them in the lemon juice as you go.

Add 2-3 teaspoons of soft brown sugar to the apples, adjusting the amount to taste.

Add 1/2 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg to the apples, mixing well to coat evenly.

Cover the apple mixture and set aside for at least 15 minutes to let the flavors soak in.

In a separate bowl, add flour and optionally 30 g (1 oz) of raw rolled oats for crunch.

Rub cold butter into the flour until it reaches a breadcrumb consistency, which takes about 4 minutes.

Add 90 g (3 oz) of granulated sugar, using 45 g (1.5 oz) of white granulated sugar and 45 g (1.5 oz) of demerara sugar.

Mix in the same spices used for the apple mixture: ground cinnamon and ground nutmeg.

Prepare ramekins for baking, preheating the oven to 160°C (320°F or gas mark 3).

Spoon the apple mixture into the ramekins, filling them just over half full, and stir to redistribute the juices.

Spoon the crumble mixture over the apples without pressing it down, leaving it loose on top.

Sprinkle coarse demerara sugar on top of the crumble for added crunch.

Place the ramekins in the preheated oven and bake for 40 minutes.

Let the crumbles cool on a rack for a few minutes before serving with ice cream or vanilla custard.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens